Looking for a delicious and nutritious meal that balances creamy and savory flavours? Our Cauliflower Gnocchi With Blue Cheese & Kale Pesto is just what you need. This mouthwatering dish combines the richness of blue cheese with the vibrant taste of a homemade vegan pesto, making it a standout recipe for both casual dinners and special occasions. Whether you're a fan of gnocchi or simply looking to try something new, this recipe is sure to impress.
Why You’ll Love This Recipe
The creamy blue cheese provide a tangy contrast to the vibrant, nutty pesto, while the gnocchi serves as a comforting but light base. The wild mushrooms and sage add an extra layer of depth, making each bite a perfect balance of taste and texture.
Whether you're looking to impress guests or treat yourself to a satisfying meal, this recipe offers a healthy and indulgent option that’s sure to please. Plus, it’s easy to make and adaptable to different preferences.
We made a batch of 'The Toasted Pine Nut's' Almond Kale Pesto and then used it in this delicious fried gnocchi dish.
To make the pesto, you'll need...
Pop all the ingredients in a food processor, and blitz to form a coarse paste. If your food processor needs a little help to bring the pesto together, add some water - a tablespoon at a time - as needed. The gnocchi will need about half the amount made, and the rest will keep for about a week, in a jar in the fridge!
